Skip to main content
California Department of Education Logo

Recipe for BBQ Slugger Chicken with Rice

Warm and savory barbeque chicken with rice bowl recipe developed by the California Culinary Centers for school food service and menu planning.

BBQ Slugger Chicken with Rice

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 50–4.4 ounce chicken drumsticks, 3 gallons and 2 cups rice, and 3 quarts and ½ cup corn.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 7 pounds dry, parboiled, long grain brown rice (U.S. Department of Agriculture [USDA] food item)
  • 1 gallon and 2 quarts water
  • 17 pounds or 50–4.4 ounce frozen, fully-cooked, sweet barbecue (BBQ) glazed, chicken drumsticks
  • 4 pounds and 9 ounces frozen whole kernel corn (USDA food item)
  • 1 quart and 2¼ cups BBQ sauce

Directions

To Prepare Ingredients
  1. Preheat convection oven to 350°F or conventional oven to 375°F.
  2. Place brown rice and water in one–12 inch by 20 inch by 4 inch steamtable pan. Cover with foil, place rice in oven. Cook for 90 minutes. Critical Control Point (CCP): Heat rice to an internal temperature of 135°F for 15 seconds.
  3. Place baking pan liner on one–12 inch by 20 inch by 2 inch baking pan. Place frozen BBQ drumsticks on top. Bake uncovered for 30 minutes. CCP: Heat drumsticks to an internal temperature of 165°F for 15 seconds.
  4. Place frozen corn in one–12 inch by 20 inch by 4 inch steamtable pan. Cook for 30 minutes. CCP: Heat to an internal temperature of 145°F for 15 seconds.
To Assemble Bowl
  1. Portion 1 cup or one number 4 scoop rice in a 16 ounce microwave-safe bowl.
  2. Top with ¼ cup or one number 16 scoop corn.
  3. Spoon 2 tablespoons BBQ sauce on top of corn and rice.
  4. Place one drumstick on top of corn. Cover with lid.
  5. Serve one–16 ounce bowl with one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.

Nutritional Analysis

  • Calories, in K calories: 336
  • Carbohydrates, in grams: 47.20
  • Protein, in grams: 16.90
  • Saturated fat, in grams: 2.20
  • Trans fat, in grams: 0
  • Total fat, in grams: 10
  • Sodium, in milligrams: 923.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 100–4.4 ounce chicken drumsticks, 6 gallons and 2 quart rice, and 3 quarts and ½ cup corn.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 14 pounds dry, parboiled, long grain brown rice (U.S. Department of Agriculture [USDA] food item)
  • 3 gallons water
  • 34 pounds or 100–4.4 ounce frozen, fully-cooked, sweet barbecue (BBQ) glazed, chicken drumsticks
  • 9 pounds and 2 ounces frozen whole kernel corn (USDA food item)
  • 3 quarts and ½ cup BBQ sauce

Directions

To Prepare Ingredients
  1. Preheat convection oven to 350°F or conventional oven to 375°F.
  2. Place brown rice and water in two–12 inch by 20 inch by 4 inch steamtable pans. Cover with foil, place rice in oven. Cook for 90 minutes. Critical Control Point (CCP): Heat rice to an internal temperature of 135°F for 15 seconds.
  3. Place baking pan liner on two–12 inch by 20 inch by 2 inch baking pans. Place frozen BBQ drumsticks on top. Bake uncovered for 30 minutes. CCP: Heat drumsticks to an internal temperature of 165°F for 15 seconds.
  4. Place frozen corn in two–12 inch by 20 inch by 4 inch steamtable pans. Cook for 30 minutes. CCP: Heat to an internal temperature of 145°F for 15 seconds.
To Assemble Bowl
  1. Portion 1 cup or one number 4 scoop rice in a 16 ounce microwave-safe bowl.
  2. Top with ¼ cup or one number 16 scoop corn.
  3. Spoon 2 tablespoons BBQ sauce on top of corn and rice.
  4. Place one drumstick on top of corn. Cover with lid.
  5. Serve one–16 ounce bowl with one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.

Nutritional Analysis

  • Calories, in K calories: 336
  • Carbohydrates, in grams: 47.20
  • Protein, in grams: 16.90
  • Saturated fat, in grams: 2.20
  • Trans fat, in grams: 0
  • Total fat, in grams: 10
  • Sodium, in milligrams: 923.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 50 or yield 100–16 ounce bowls with one 4.4 ounce drumstick, ¼ cup corn, and 1 cup rice.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.25 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ¼ cup vegetables (¼ cup starchy vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • dry parboiled long grain brown rice
  • frozen whole kernel corn

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation: 15 minutes for 50 servings or 25 minutes for 100 servings
  • Cook: 90 minutes for both 50 servings and 100 servings
  • Assembly: 15 minutes for 50 servings or 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Heat rice to an internal temperature of 135°F for 15 seconds.
  • CCP: Heat drumsticks to an internal temperature of 165°F for 15 seconds.
  • CCP: Heat corn to an internal temperature of 145°F for 15 seconds.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, June 28, 2019
Related Content
  • Healthy Eating & Nutrition Education
    Information about improving nutrition and establishing healthy eating habits in school, child care, adult and after school settings.
  • School Nutrition
    Meal and milk programs offered at public and private non-profit schools and residential child care institutions.
Recently Posted in Nutrition
  • USDA Foods Processor Consultant Assignments (added 14-Aug-2019)
    Processor Consultants assigned to USDA Foods Processors.
  • Recipe for Chicken Tortilla Soup (added 24-Jul-2019)
    Southwestern chicken tortilla soup with black beans developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Cuban Picadillo (added 24-Jul-2019)
    Savory Cuban Picadillo recipe with roasted potatoes and beef in Caribbean spices developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Ranch Grilled Chicken (added 24-Jul-2019)
    Tender ranch grilled chicken recipe developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Cantina Black Bean Taco Salad (added 24-Jul-2019)
    Colorful Cantina Black Bean Taco Salad recipe with taco ranch dressing developed by the California Culinary Centers for school food service menu planning.

  • Recipe for Chicken Pad Thai (added 24-Jul-2019)
    Fresh and hot Chicken Pad Thai recipe with stir fried rice noodles and fresh vegetables developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Chicken and Sausage Gumbo (added 24-Jul-2019)
    Chicken and sausage gumbo recipe with the comforting taste of warm Louisiana spices developed by the California Culinary Centers for school food service and menu planning.
  • NSD Customer Service (added 18-Jul-2019)
    How can we help? Share your experience with the Nutrition Services Division (NSD) by completing the NSD Customer Service Survey.
  • SNP AR Workload 2019–20 (added 10-Jul-2019)
    This is a listing of School Nutrition Program Operators scheduled for an administrative review in School Year 2019–20.
  • School Nutrition…By Design! (added 10-Jul-2019)
    A tool that provides the design principles behind developing a healthy school nutrition environment.